'sharing is caring'. autumn is here. the first leaves on the ground. and here it is the first recipe of the season. but we will get to those colder days. sitting on the couch. wrapped in a blanket. and tea on the side.

still to come. yes, to come. yesterday was still a day of shorts and high temperatures. to come. as my grandfather says, september is the month of the harvest and is in october that all starts again.

'sharing is caring'. so gotta make two galettes and sharing it. one to taste. the other one is to share. always better this way. ah, tomorrow is october and it all starts again!

On a bowl, mix the butter, flour, salt until you get fine crumbs. Then the egg yolks, one by one and mix very well and then the milk.

On a floured surface put the mixture, shaping the dough until you get a ball, wrap with some cling film and leave it to cool in the refrigerator for at least one hour.

Meanwhile prepare the fresh cheese, mixing it with honey.

When the dough is ready, unroll it on a baking paper, cut into two equal size balls and shape them like a pie. Place the cheese and spread it, then the grapes on top and start kneading the edges to give the rustic tart effect.

Sprinkle the walnut and then the sugar on top.

Bake, in a preheated oven at 200 Celsius degrees, for 40-45 minutes. In the first 30 minutes wrapped in aluminum foil, to not roast the nuts and allowing the pastry to get well cooked and in the last 10-15 minutes without it to be slightly golden on top.

one last summer sigh. in the final line. another breakfast. a 'white morning'. of different combinations. of light flavours. of fresh flavours. of also fresh mornings. in another change of season. another personal change. as I'm going back to university. a new cycle begins. but where 'white mornings' will still be around.

the end of summer is almost here. homegrown tomatoes. homegrown figs. many jams. many compotes. and recipes, loads of recipes to put into practice. the chutneys are back. to preserve this season in a jar. and use it on toasts. with the best portuguese flavours. 'requeijão'. tavira's dried oregano. because the end is aproaching, we gotta live these moments. taking advantage of this season.

On a mortar place the pepper, salt, olive oil, garlic cloves and grind. Bring a medium saucepan to high heat with tomatoes and add sugar, garlic mixture, vinegar, mustard seeds and fennel flower. Let it cook in medium-high heat for about 30 to 45 minutes until smooth.

Place in jars and keep in the refrigerator (will last for a few months!).

Start by peeling the nectarines, cut into pieces and place in a saucepan with 1/4 lemon juice and 1 tablespoon of honey (optional - only if nectarines are not sweet enough). Let it start to boil and reduce to low heat until it as a jam consistency - about 10 minutes. So set aside and allow it to cool completely.

Then in a bowl add the 'requejão' and the remaining tablespoon of honey and beat it until it reaches a more liquid consistency (if necessary add 2 tablespoon of milk, to help dissolving it).

In the ice lolly forms, alternate layers of nectarine and 'requeijão' almost until the top, add the almonds on top and then place the ice cream sticks.

Place them in the freezer for a few hours (at least 6), until set.

To serve, take them out of the freezer and wait for a few minutes before unmolding.

peach, basil leaves and cream ice lollymakes about 10-12 ice lolliesyesterday, to celebrate 3 years of blogging this recipe was published: cantaloupe, greek yoghurt and cardamom ice lolly.ingredients:500 g peaches (ripe)2 tbsp. honey (optional)juice of 1/4 of lemon10 (big) basil leaves200 ml double cream Start by peeling the peaches, cut into pieces and place in a saucepan with 1/4 lemon juice and 1 tablespoon of honey (optional - only if peaches are not sweet enough). Let it start to boil and reduce to low heat until it as a jam consistency - about 10 minutes. So set aside and allow it cool completely.When the pulp as cooled completely, cut the basil leaves and involve in the peach pulp.Then in a bowl add the double cream and the remaining tablespoon of honey and beat it until it reaches a greek yoghurt consistency (not to firm because it is easier to put in the forms).In the ice lolly forms, alternate layers of peach and cream almost until the top and then place the ice cream sticks.Place them in the freezer for a few hours (at least 6), until set.To serve, take them out of the freezer and wait for a few minutes before unmolding.

three years!!! three years of blog!!! three years sharing! recipes, emotions and moments. on this side. on that side. three years of the unexpected. unexpected good. of randomness. so many discoveries. of pride. of changes. of approaches. of opportunities. three of discovering myself. which I fell in love "with" the blog. by sharing those moments. moments that now more and more define me. and that make me revisiting many others. moments that I keep documenting here. and they were so many! but mainly because of this online diary in which it is registered. the good and he less good. and that I will continue here. this adventure. to document what is happening on this side. and above all to observe and absorb everything that comes from that side.

to everyone, that aren't that many, thank you for continuing on that side.

cantaloupe, greek yoghurt and cardamom ice lollymakes 12 ice lolliesingredients:500 g cantaloupe melon500 g greek yoghurt2 tsp. honey2 tsp. cardamom seedsStart by 'crushing' the ripe cantaloupe with a hand blender or in a food processor and set aside.In a mortar, crush the cardamom seeds. Then involve the cardamom and honey into the greek yoghurt.In the ice lolly forms, alternate layers of cantaloup and greek yoghurt almost until the top and then place the ice cream sticks.Place them in the freezer for a few hours, until set.To serve, take them out of the freezer and wait for a few minutes before unmolding.